Description
This is a great way to use every part of the fresh beets you buy. You can get two delicious side dishes out of this one vegetable.
Ingredients
- 1 bunch beets with
- greens
- ΒΌ cup olive oil, divided
- 2 cloves garlic, minced
- 2 tablespoons chopped onion (Optional)
- salt and pepper to taste
- 1 tablespoon red wine vinegar (Optional)
Instructions
- Preheat the oven to 350 degrees (175 degrees C). Wash the beets thoroughly
- leaving the skins on
- and remove the greens. Rinse greens
- removing any large stems
- and set aside. Place the beets in a small baking dish or roasting pan
- and toss with 2 tablespoons of olive oil. If you wish to peel the beets
- it is easier to do so once they have been roasted.
- Cover
- and bake for 45 to 60 minutes
- or until a knife can slide easily through the largest beet.
- When the roasted beets are almost done
- heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the garlic and onion
- and cook for a minute. Tear the beet greens into 2 to 3 inch pieces
- and add them to the skillet. Cook and stir until greens are wilted and tender. Season with salt and pepper. Serve the greens as is
- and the roasted beets sliced with either red-wine vinegar
- or butter and salt and pepper.
Prep Time: 10 mins
Cook Time: 1 hr
Total Time: 1 hr 10 mins
Servings: 4